Save There's something about summer that makes you want to abandon the ordinary, and that's exactly what happened when I first experimented with black currant jam in a mojito. I was standing in my kitchen on a sweltering afternoon, staring at a jar of jam my neighbor had gifted me, when it hit me: why not try it in a drink? The result was this gorgeously dark, fruity twist on the classic that tastes like summer itself.
I made this for a dinner party last summer, and watching my friends' faces light up when they took that first sip was honestly priceless. One guest asked if I'd been secretly training as a mixologist, which made me laugh because I'd literally invented it that morning. It became the drink everyone requested for the rest of the season.
Ingredients
- Fresh mint leaves (8–10): The foundation of any mojito; fresh leaves release more oil when gently bruised, and quality really matters here.
- Lime (1/2, cut into wedges): Choose limes that feel slightly soft to the touch because they yield more juice and won't fight you when muddling.
- Black currant jam (1 tablespoon): This is your secret weapon; it adds tartness, natural sweetness, and that gorgeous deep color.
- White rum (50 ml): A good white rum keeps the drink crisp and lets the fruit shine without overpowering.
- Soda water (100 ml): Always use cold soda water straight from the fridge for maximum fizz and refreshment.
- Crushed ice: Don't use regular ice cubes; crushed ice keeps the drink cold longer and blends beautifully with the other flavors.
- Garnish (mint sprig, lime wheel, black currants): These aren't just pretty; they hint at what's coming with each sip.
Instructions
- Muddle the mint and lime:
- Place the mint leaves and lime wedges in a sturdy glass and muddle gently—you're coaxing out oils and juice, not destroying everything. Listen for that subtle crackle as the mint releases.
- Incorporate the jam:
- Add the black currant jam and muddle once more until it's loosened and distributed throughout. The jam will cling to the mint at first, then gradually merge with the lime juice.
- Build your base with ice:
- Fill the glass generously with crushed ice, which will keep everything cold and dilute just enough as it melts.
- Add the rum and blend:
- Pour in the white rum and stir well, making sure the jam is fully incorporated. You want every sip to have that fruity depth.
- Top and finish:
- Add soda water and stir gently to preserve the bubbles, then garnish with mint, a lime wheel, and black currants if you have them.
- Serve immediately:
- Drink it right away while the ice is still crackling and the flavors are at their brightest.
Pin it There was a moment at that dinner party when someone asked for the recipe, and I realized I'd created something people actually wanted to remember and recreate. That's when I knew this wasn't just a random experiment—it was a drink worth refining.
Why Black Currant Makes All the Difference
Black currant has this incredible tart complexity that regular fruit juices can't replicate. It's neither too sweet nor aggressively sour; it sits right in that balance where your taste buds light up and ask for another sip. I've tried this with other jams, and while they work fine, black currant somehow feels like it was always meant for this drink.
The Muddling Moment
The magic happens when you muddle—it's where technique meets intuition. I used to crush everything aggressively until a bartender friend watched me once and gently suggested I was destroying the mint's potential. Since then, I treat muddling like a conversation rather than a conquest, and the drinks taste noticeably brighter.
Customizing Your Mojito
Once you master the black currant version, the possibilities expand beautifully. Swapping jams changes the entire personality of the drink, and you can also play with the rum or skip it entirely for a mocktail that still impresses. The structure stays the same, but the flavors shift in fun ways.
- Try blackberry or raspberry jam for a slightly earthier version of this drink.
- For a sweeter mojito, add a half-teaspoon of simple syrup after the rum.
- Make it alcohol-free by doubling the soda water and adding an extra lime wedge for brightness.
Pin it This mojito has become my summer signature, the drink I reach for when I want something that feels both simple and special. Make it once, and you'll understand why.
Frequently Asked Questions
- → What makes black currant mojito different from a classic mojito?
The black currant variation adds tangy fruit jam to the traditional mint and lime base, creating a deeper purple color and more complex fruity flavor profile compared to the standard simple syrup sweetener.
- → Can I make this without alcohol?
Yes, simply omit the white rum and increase the soda water quantity. The black currant jam provides plenty of flavor, making this an equally refreshing mocktail option.
- → What type of glass works best?
A highball or Collins glass is ideal as it accommodates the crushed ice and allows room for stirring while showcasing the beautiful purple hue of the drink.
- → Why muddle the mint and lime separately?
Muddling first releases the essential oils from mint and fresh juice from lime. Adding jam afterward prevents the seeds from interfering with extracting maximum flavor from the fresh ingredients.
- → Can I substitute the black currant jam?
Blackberry or raspberry jam work beautifully as alternatives, offering similar tart sweetness and deep color while creating slightly different fruity notes.
- → Should I use crushed or cubed ice?
Crushed ice chills the drink faster and creates the proper dilution, plus it helps muddle ingredients more effectively and provides that authentic mojito texture.